Abstract
Influence is investigated of the main components of the newly developed assortments of phytojems - fruit part, vegetable ingredients, fertilizers, sweeteners and organic acids on the sensory evaluation. The main tasks in the development of the phytojams are to preserve the consistencе upon addition of pectin; increasing the nutritional value of the main raw material by introducing dry and thickened plant extracts and lowering the energy value of new assortment products at the expense of reducing the amount of sugars in the recipes or replacing them with fructose. By physicochemical parameters the studied variants differ from the traditionally produced low-caloric jams with the higher content of phenolic compounds. Sensory evaluation was conducted at the ten ball system. Five model variants have been evaluated with a total sugar content of less than 10%. They have better organoleptic qualities, appearance and functionality.
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